Eggplant Ragout

This eggplant ragout is a summer favorite and sure crowd pleaser!

Eggplant ragout is a delicious Mediterranean sauce which can be eaten plain or over noodles, or grains. I served it over quinoa and it was super yummy. The main veggies are the first four listed, but feel free to add others if you are so moved.

I just love this time of year, because the tomatoes are ripe! One of the greatest pleasures of life is eating a sun warmed tomato just picked off the vine. Sigh.

One of my good friends is an amazing gardener and she gifted me with a number of goodies which are in season right now which all together make one of my favorite dishes! I thought I would pass on my loose recipe for you to take and make your own.

Here is what you need:

1-2 nice sized eggplants, peeled and cubed

Extra virgin olive oil

6-7 garlic cloves crushed and chopped

1 large onion, diced

4-5 fresh tomatoes diced (or 1-2 cans of whole tomatoes)

1-2 bell peppers, cubed

Large zucchini, cubed (or any other vegetable that you would like)

Fresh basil (or other herbs – oregano, thyme)

Here’s what to do:

sprinkle salt on eggplants and let sit for 15-20 minutes to draw out water and sharp taste.

Sauté onions, peppers and garlic in olive oil until translucent

Add eggplant and zucchini and sauté until golden.

Add tomatoes and let simmer until it cooks down

Serve with fresh basil or other herb and parmesan

ENJOY!

*Just a note for those of you who own a rice cooker – you can use to to cook quinoa as well!

How did your eggplant ragout turn out? Did you make any adjustments? Share with us!